boudin - how to make boudin and boudin biscuits

First, A Little History

Boudin or Boudain, (both are considered correct spellings) pronounced boo-dan' has been around since the early 1800's. Originally and Acadian French Cuisine that has modified over the years. The ingredients consist of pork leftovers, rice and spices. Back in the early 1800's after a pig had been slaughtered, the leftovers is what was used. The recipe has developed over the years to include chicken, crawfish, shrimp, and even alligator has been used. They used to also use the blood that was leftover from the slaughter to make what was called red boudin. Others would use mile instead of blood to make white boudin. Neither blood or milk is used very often today. Boudin is often stuffed into natural casings (intestines) for storage. However, you can use artificial sausage casings, or store it loose. Supposedly boudin is rarely found outside the state of Louisiana, but I've seen it in East Texas.

Of course after making this yesterday. I just happened to find some Zummo Boudain in Walmart. I've been looking for it for about a month now...Go figure.

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See how small I have these chopped. The teaspoon is there for a size reference

This is the meat medley after cooking and before grinding.

Grinding the meat.

Meat medley after grinding.

The Recipe

You will need a meat grinder. If you do not have one you can find the on the internet or possibly at an antique store. You might be able to get by with a food processor, but I haven't tried using one.

I started with

5 lbs of a pork roast

1 lb chicken livers (couldn't find pork livers)

1 lb chicken (approximately) (dark meat, about 4 legs and thighs)

1 cup of chopped celery

1 cup of chopped onion

2 tsp. dried thyme

I also threw in half of a jalapeno pepper.

Now remember the history I gave you above, so you don't have to be exact on the meat, However, the main two are the pork and livers. Some people don't like the liver part and omit it. Your choice. To me it's not boudin without the liver.

Throw it all in a pot and add a little salt and Cajun seasoning (Slap ya mama, Tony Cacheres , Zataran's, what-have-you.) Cover with water and boil until the meat falls apart easily. You can cut the pork into cubes before hand or roast the pork in the oven for a few hours to give it a head start. Either is fine.

While the meat is cooking. Set up your meat grinder. Then start chopping your vegetable.

1 bell pepper (about 1 cup)

1 cup of parsley

1 cup of green onion's

the other half of the jalapeno.

*VERY IMPORTANT* - VERY FINELY CHOP YOUR VEGETABLES

These are not going to be cooked unless you smoke your boudin when you're done. So think about when you eat your boudin. How small would you like these vegetable to be when you take a bite. I chopped mine VERY small because I want them to blend in with the rest of the ingredients.

Once the meat is tender enough. Drain with a colander, BUT SAVE THE BROTH.

Measure your broth, then add enough water to equal 8 cups. Reserve 2 cups of the broth then pour the rest back into your pot. Then add

2 1/2 to 3 cups of rice

I used 2 1/2 because I live in a higher altitude I have to adjust my water to rice ratio. You want to end up with 5 to 6 cups of rice.

While your rice is cooking start processing your meat with the meat grinder... onion and celery bits and all.

Once your meat is ground, rice is cooked, and veggies are chopped toss them together. At this point taste test your product and add salt and pepper to taste. You might even wanna throw in some more Cajun seasoning and or red pepper (ground or flakes)

At this point you can store it as you chose. I prefer natural casing, but I only had access to artificial casings, but your boudin is going to taste better if you smoke it on a pit before you eat it. You don't have to, but it makes a world of difference.

If you manage to get and stuff into natural casing and smoke them until the casing is crispy you'll be in for a real treat.